I'm no expert, and I'm not even positive of what it is myself....All I know is that it's some sort of Japanese food (I'm assuming noodles) that they eat....There is spicy curry, regular curry, etc. That's all that I know about it.... I'm sure there are people on this site who could explain it MUCH more thoroughly....

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Why do today what you can put off til tomorrow? ^_~ Also, I believe that if the RED SOX can win the World Series, the Lions can win the Super Bowl. Who wants to disagree? (*glares menacingly*)

But that is some useful information, Kairu de Large. I know I wasn't really ASKING what curry was, but thanks for clearing that up anyways. Now I can no longer walk into a room and be CLUELESS about curry...^_~

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Why do today what you can put off til tomorrow? ^_~ Also, I believe that if the RED SOX can win the World Series, the Lions can win the Super Bowl. Who wants to disagree? (*glares menacingly*)

The regional curries do not include the malay and indonesian styles of curry. They are similar (but not the same) to the South Indian style, ie in coconut milk usage. Not to mention that the Japanese do have a different style themselves.

The most important single thing to remember is that "curry" is not a single spice as is pepper, mustard, dill, thyme, licorice, etc. Curry is a blend of spices and possibly additional flavouring and texture agents depending on the region.

My favourite version has half the meat marinating with the curry liquid overnight inside of a "zip lock" bag in the refrigerator. While that makes the meat texture a bit different, the texture change of the marinated meat plus the stronger flavour makes the mix of marinated and non-marinated meat pretty good when over rice for a simple but satisfying dish.

very popular in INDIA and SE ASIA, the abundance of spices makes up for the lesser quality of meat. Not saying that the meat in the area is BAD, of course, just that it's not good enough to be a delicacy.

This is in volume 3 of the manga i think, but each region has significant differences.

INDIA: - Fry onions over low flame for an extended period of time to bring out the sweetness.SE ASIA: - Uses VERY strong spices, tamed with coconut milk.JAPAN: - A spin-off curry, added with fish stock soba sauce and flour for a thick, soupy flavour.CHINA: - Stir-fried delights, curry powder used as a flavor enhancer. not really popular because it contradicts with the 'fresh ingredients, fiery display' theme throughout chinese cooking.

As for what is (indian) curry powder made off...Pepper, Tumeric, Cumin, Coriander seeds, Chili, Cloves, Cardamom, Bay Leaves and Cinnamon.